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Paradise Pumpkin Pie

By: Karen Owen

"Whenever I take this pie to a holiday party, potluck supper or bake sale, I take along copies of the recipe, too--I'm sure to be asked for it. With the pie's very rich taste, even a sliver is satisfying!"

Rate/Review | Read Reviews (14)

Prep Time:
20 Min

Cook Time:
1 Hr 5 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 (9 inch) unbaked pastry shell
FILLING:
1 (16 ounce) can solid pack pumpkin
1 cup evaporated milk
2 eggs, beaten
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter or margarine, softened
1/2 cup chopped pecans

Directions

In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a mixing bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350 degrees F for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.